I love pumpkin and chocolate together. Well, I pretty much love chocolate with anything, but I couldn’t find a pumpkin cake recipe with chocolate frosting. So I made up my own. This is a beautiful cake! It is beautifully delicious too! OH MY the cake is perfectly moist and the frosting is dark and decadent! You can do this in a cupcake as well, but the cake is impressive! For the cake only use cake flour, the all-purpose will weigh it down and make it loose its moist and fluffy personality! I wanted the frosting to be darker than a regular buttercream, so I used 60% cocoa chips in the recipe. I must insist you do the same, the cake will loose its beauty with a light chocolate frosting.

Pour half mix into each of the prepared pans and bake for 30 minutes, or until tester (tooth pick) in center comes out clean. Let cool on wire rack. Loosen and remove sides.

[br][b]Frosting Directions:[/b]

In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar 1/2 cup at a time, beating at low speed until blended.

Increase speed to medium, and slowly add milk and vanilla, beating until smooth.

Microwave the chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.

If the frosting is too soft for spreading, cover and refrigerate for a few minutes until it firms up a little bit.

When cakes are cool, place one cake on cake stand. Place a generous cup of frosting in the middle and spread evenly, using an off set icing spatula or rubber spatula or knife.

Place second cake on top of frosted cake.

Place remaining frosting on top and spread out toward the edges, the frosting will start to leak over the edges. Use your off set icing spatula or rubber spatula or knife to spread around the edges, spreading smoothly.